zuzupetals's Profile

I agree - New isn't always better! An improvement here or there is sometimes all that's needed.

Begging your pardon, Emmy, but Celiac Disease is defined as a gluten intolerance, and the only way to get an accurate diagnosis is via endoscopic biopsy. (1st diagnosis: NY Pres at Columbia; 2nd diagnosis: Mayo Clinic. Good times, folks. Good times.)

Thanks so much for this article. While it's not perfect, it does raise awareness. I'm blessed to have dear friends who take what I can and cannot eat to heart, and I try my very best to return the favor.

I've never been so excited to make a rice dish. Sounds fantastic!

Red German cabbage. It's a fantastic side. Serve with breaded cutlets and warm German potato salad.

This actually sounds like a lot of fun - at the least, a worthy addition to my cookbook collection. I'll have to check it out!

As one with Celiac, I will tell you that I very much appreciate it when someone makes the effort to try to make something for me that's gluten-free. That said, gluten lurks in the most unlikely places (soy sauce, broths, oats, etc.) and avoiding cross-contamination is imperative. I thought the whole cross-contamination thing was ridiculous overreacting hooey when I first heard about it, but even the smallest amount of gluten can do serious damage to the intestinal tract of someone with Celiac. I had to almost completely reoutfit my kitchen and wound up replacing my wooden mixing spoons, mixing bowls, measuring spoons and cups, mixer, toaster, cutting board... the list goes on and on. Because of the cross contamination issue, it's just not a good idea to buy anything in the bulk section.

GF baking is not unlike a chemistry experiment. Xanthan Gum and Guar Gum are pricey ingredients, but if you want things to hold together in gluten-free baking, they're needed ingredients for binding. If you'd like to avoid buying a bunch of different flours and binders, and assuming that you may not have a practiced eye for spotting wheat, rye and barley ingredients or ingredients that are derived from them when reading packaging, I suggest you clean your tools well in a dishwasher and just use one of the gluten-free mixes on the market. There are a number of good ones from Betty Crocker to Bob's Red Mill.

When I was first diagnosed, one of my bosses who happens to have a sibling with Celiac brought me a gift basket of gluten-free mixes, gluten-free oats and ingredients like wheat-free tamari (soy sauce replacement). This touched my heart to no end and I knew that I could make all of these things safely in my newly detoxed kitchen. You might want to consider this as an option. In any regard, I am certain your kind thoughts and support of your friend will be the greatest gift of all. Good luck!!!

Sometimes I listen to music, but more often I prefer silence in the kitchen. I'm less likely to get distracted and there's something very centering about the quiet and just being present, creating whatever I happen to be cooking in the kitchen at that moment.

Most of the lovely boxes displayed here are for bento. Bento is traditionally made in the morning and kept room temperature until it's time to eat. So from a western point of view, they're impractical, but from an eastern viewpoint, they make perfect sense.

Fantastic! Thank you!

Having had the lid on my blender blow off one too many times myself, I love my immersion (stick) blender for any hot liquid. If you like to cook at all, they are fairly inexpensive and worth the investment.